Flambéed Shrimp in Cachaça with Cashew Flambéed Shrimp in Cachaça with Cashew

Preparation

Cashew

1

With a fork, scrape the cashews

Squeeze out all their juice by hand

2

Sift through what's left of the cashews with a fork to get fibers

3

Season with salt and black pepper and fry in half the butter until golden brown

Reserve the remaining butter for finishing the sauce

Shrimp

1

Clean the shrimp, keeping the tails on, and marinate them in lime juice, salt, and black pepper

Heat the butter and sauté the shrimp

2

Flambé the shrimp with cachaça: place the drink in a pan, lift it to the mouth of the flame, and when the flames pass through the pan, pour the contents over the shrimp. Reserve

3

Heat the frying pan medium heat and add the cashew juice

When it settles at the bottom and the fat rises to the surface, turn off the heat and remove as much fat as possible with a wooden spoon

Keep the frying pan warm for 30 minutes or until the sauce reduces to half

4

When serving, add the remaining butter reserved in the sauce

Rice with Coconut

Mix the rice with half the coconut

Assembly

Heat the shrimp and cashew separately

In individual plates, place a shrimp on top of a piece of cashew

On top of the rice, decorate with the remaining coconut